Preparation

Preheat oven to 350 degrees. Whisk together the flours, tapioca starch, xanthan gum, baking soda & salt in a big mixing bowl. In a separate bowl, beat the shortening, brown sugar & vanilla until combined. Add in the egg & beat to combine. Add in the dry ingredients a little at a time & beat to combine, until a dough forms, adding a T. of milk at a time to achieve a sturdy, smooth dough. Add in the chocolate chips. Cover the bowl & chill dough for an hour. Scoop dough & form into twenty balls; place on cookie sheet, about 2" apart. Press down on the dough balls slightly. Bake 12-15 min. Place on a cooling rack. They will crisp as they cool.

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